ALifeWorthEating: Billecarte-Salmon
ALifeWorthEating: 1st Course: Zucchini marinated in pistachio, curry dust
ALifeWorthEating: Chef Bo Bech and his team
ALifeWorthEating: 2nd Course: Small carrots, mustard seeds
ALifeWorthEating: 3rd Course: Grilled avocado, blanched almonds
ALifeWorthEating: 4th Course: Cauliflower and summer truffle
ALifeWorthEating: 5th Course: Beach cabbage, local yogurt
ALifeWorthEating: 6th Course: Herbs, greens, and flowers
ALifeWorthEating: 7th Course: Day-aged bread, summer truffle
ALifeWorthEating: 8th Course: Small beets, chilmole, black currant
ALifeWorthEating: 9th Course: Celariac root, buttermilk reduction
ALifeWorthEating: 10th Course: Spring onions
ALifeWorthEating: 11th Course: Chilled white asparagus, sheep's milk dust
ALifeWorthEating: 12th Course: Baked tomato with rhubarb
ALifeWorthEating: 13th Course: Cocoa sorbet with crispy artichokes
ALifeWorthEating: 1st Course: Avocado, almond oil, caviar
ALifeWorthEating: 2nd Course: Bay shrimp with strawberry
ALifeWorthEating: 3rd Course: White Radish, Creamy Oysters, Black Pepper
ALifeWorthEating: 4th Course: Smoked Eel With Sorrel And Garlic
ALifeWorthEating: 5th Course: West Coast Turbot with Fennel Cheese Ravioli
ALifeWorthEating: 6th Course: Beef tartar, lumpfish roe, chile
ALifeWorthEating: 7th Course: Rawfried Black Lobster With Tomatoes
ALifeWorthEating: 8th Course: Heart Of Lamb With Ginger, Lime, Soya, And Sesame
ALifeWorthEating: 9th Course: Vanilla Ice Cream, Black Olive Purée, English Liquorice
ALifeWorthEating: 10th Course: Cream, Salted Caramel, Horseradish
ALifeWorthEating: 11th Course: Chocolate mousse, chocolate sorbet